Avocado Chicken Cakes
I hope everyone had a great holiday weekend! Ours was very relaxing. I finally found our ice cream maker and whipped up a yummy strawberry-mango sorbet. We also had a date at Costco (Am I the only one that considers going to Costco together a date?), and came home with a rotisserie chicken since it was too nice outside to turn on the oven. I decided to develop a chicken cake recipe with the leftovers – crab shouldn’t have all the fun! The flavors were inspired by all the mouth-watering Mexican dishes on Pam’s blog, For the Love of Cooking.
I just took the chicken off the bones with my hands and tore it up and then mixed it with some mashed avocado, red onion, and spices. Then I covered the outside of each cake with some panko crumbs so they would be crispy on the outside, browned them in a little olive oil, and topped each one with a bit of salsa. I realized looking over these pictures that I need to work on my food styling skills – there is salsa all over the plate! We were starving though, so I’m lucky I got any pictures at all. This is a great way to spice up any leftover chicken and I think the cakes would also be really good on top of a salad with corn and black beans!
Avocado Chicken Cakes
Printable Recipe
Ingredients:
1 1/2 tablespoons olive oil
1/2 cup chopped red onions
2 garlic cloves, minced
2 cups cooked shredded chicken
1/2 avocado, mashed (mine was a little less than 1/2 cup)
1 cup panko
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 egg, beaten
5 tablespoons of your favorite salsa
Directions:
Heat 1/2 tablespoon of olive oil in a skillet over medium high heat and sauté onions for 5-7 minutes, or until soft. Add garlic and sauté one additional minute.
In medium bowl, mix together the shredded chicken, onion mixture, avocado, 1/3 cup panko, cumin, paprika, oregano, salt, and egg. Shape mixture into 5 cakes that are 1/2-inch thick; lightly coat all sides of each cake in the remaining 2/3 cup panko.
Heat 1/2 tablespoon olive oil over medium high heat in a nonstick skillet. Add 2 chicken cakes and cook until golden brown, about 2-3 minutes per side. Repeat with remaining 1/2 tablespoon olive oil and 3 chicken cakes. Drizzle 1 tablespoon of salsa over each chicken cake. Makes 2 servings.
Nutrition: 468 calories, 13.9g fat, 1.8g fiber, 45.3g protein per serving
Cost: $2.15 per serving